Cabin doors are closed, wheels are up and this post is coming to you from somewhere over the Atlantic. The last 4 days have been a whirlwind of fun. Full of once in a lifetime experiences. We ate and drank all the things. Fromage, escargot, foie gras, macaroon, pain et chocolat, and roughly a million espressos. But before we indulge into the flavors and textures that create a palatable Parisian getaway, we need to talk. There was a promise made for a quick, delicious recipe and it’s right here.
Oh, hello Sheet Pan Chicken Piccata.
Two Sheet Pans to Happy
Life is busy. While it’s nice to slice filets, pound them thin, dredge in flour and pan sauté there isn’t always time for that. Sheet pan chicken piccata to the rescue.
Like a chicken dinner hero, wearing a cape. I like to think the cape would leave a trail of velvety lemon sauce in his hero travels, bringing tasty, easy dinners to busy families across the land. Mostly because I have an active imagination. And if we’re both living in the same world of culinary satisfaction, there’s no such thing as too much sauce.
But it’s still, the cape’s a nice touch.
Two sheet pans and a large bowl. That’s all you need to make this winner. For reals though. Two sheet pans and 40 minutes for prep and cooking. Fewer dishes = win.
Marinate + Bake + Serve
In a large bowl or ziplock, combine 1/2 the marinade ingredients and let the chicken chill while we prep all the rest. The cornstarch in the marinade will act as the thickening agent, like the flour would if we were to go the traditional route of making the sauce in the same pan as the sautéed chicken.
Vegetable prep is quick and painless. Zest the lemon, slice into wheels, set aside. Trim the asparagus, drizzle with olive oil, sprinkle with a pinch of kosher salt and lemon zest. Clean the potatoes, halve any larger pieces, toss with olive oil, kosher salt, garlic and rosemary. Feel free to go fresh or jarred for the rosemary and garlic!
Vegetables on one sheet pan, chicken and marinade on the other. Bake it off. Then comes my favorite part. More sauce please!
The remaining marinade coats the baked chicken like a soft, lemony blanket of velvety texture. Broil the chicken for 5 minutes on high to caramelize the butter with the lemon and to cook the cornstarch into the sauce. Leaving a thickened, coat of piccata sauce you just need to dish up and serve.
Dinner is served and now we can get back to more important things…like the new episode of the Voice and only washing two sheet pans.
Okay, TBH, those are probably going in the dishwasher too. But that can stay between you and I and the dishwasher.
Sheet Pan Chicken Piccata
- 2 lbs chicken breast
- 1 lemon zested, then sliced
- 1 1/2 c lemon juice
- 6 tbsp butter melted, cooled
- 1/2 c white wine
- 1 1/2 tbsp corn starch
- 1 tbsp capers
- 3 tbsp olive oil divided
- 1 bunch asparagus ends trimmed
- 1 lb fingerling potatoes
- 1 tbsp chopped garlic
- 1 tsp rosemary fresh or dried
- kosher salt
- black pepper
- Preheat oven to 425°F. In a bowl, whisk together lemon, white wine, butter and cornstarch. Add half the marinade to the chicken in a separate bowl or ziplock bag. Let marinate while preparing the vegetables.
- Drizzle asparagus with half the olive oil, sprinkle with 3/4 of the lemon zest and kosher salt. Arrange on one half of a large sheet pan.
- On the other side of the sheet pan, arrange fingerling potatoes. Coat with olive oil, garlic, rosemary and mix together. Sprinkle with kosher salt and black pepper.
- On a medium to small sheet pan, lay chicken breast flat. Sprinkle with kosher salt, pepper and remaining lemon zest. Top with each chicken breast with lemon slices. Coat with any remaining marinade left in the bowl/bag (without using the reserved half of marinade.) Sprinkle with capers.
- Bake both sheet pans at 425°F for 25 minutes. After baking, coat chicken with reserved half of marinade. Broil both the chicken and vegetables on high for 5 minutes.